An unusual cake that uses mashed sweet potatoes and ground walnuts with eggs for the batter. Filled with a walnut custard and topped with a chocolate glaze, it’s rich and tender but not overpowering. And now it sounds like a skeezy romance novel hero.
These delicious turnovers have buttery, tender crusts with yuca mashed into it and a rich filling that balances the flavors of garlic and shrimp, coconut and chillies, lime and cilantro so none of them overpower the rest.
These two salads are delicious anytime of the year, but since they’re red and green they’re especially great for the holidays when you want something healthy and festive to balance … Continue reading
A three-ingredient recipe that goes in the crock-pot and can be made overnight or ahead to have enough for a week of breakfasts (for me anyway). Plus it recreates a dish I’ve been craving for a while.
I’m on vacation in California, making fish tacos with homeade roasted tomatillo salsa and mango-strawberry margaritas. Yum!
I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you … Continue reading
If I’m going to make homemade ice cream, I don’t want to make something that I can buy in a store, especially if store-bought would generally taste better. But I … Continue reading
A wonderful family recipe from my friend Iris – the “structure” is similar to lasagna or moussaka and many other layered casseroles from around the world, but the flavor is completely unique, the faint sweetness of the plantains contrasting with the richly seasoned meat filling.